Dried apricot fizz, apples or pears

Finely cut 800 g dried pitted apricots (or dried apples, pears), pour 6 glasses of water, cook until soft. Pour into a pot (or other dishes), add 30 glasses of boiling water, mix. Cover with gauze and set for a day in the sun. Then strain, add 800 g of sugar, stir, cover, put in the sun. When the fizz begins to wander, strain, pour into bottles, putting 2-3 punchlines in each. Seal tightly, store in a cold place in a lying position.